Schoggelgaul
➤ Schäfergasse 1, 76889 Pleisweiler-Oberhofen, Germany
Latinoamericano, Cafeterías, Alsaciano, Europeo, Francés
"At the beginning of June, three of the four “Wörther Schlemmerboys” met to spend together a hearty evening in the heart of meat food. It was slow again... The fourth in the coil had to avoid the risk of the corona. But we are good things that we can welcome him again in our fellow palate circle. The Schoggelgaul = Peeling for swinging horse in Pleisweiler has been available for 30 years. It's an old-fashioned family square I've probably been driving 1000 times. But only a bike tour during the lock-off, which allowed a view of the good-bourgeois offer in the showcase, made the project back to the contour. A table for three people was cleared by phone. At 7 p.m. we arrived on Thursday evening in the former pumpkin house of sandstone and work. Exterior view 2 The guest room had slightly "diluted" taking into account the hygiene requirements. The number of guests remained at a manageable level. The often very lively and loud Pfälzer’s sociality, which also lives from the spontaneous “order” of foreign table parties, had developed a somewhat damper atmosphere in the guest room. Typically for the still quite uncertain time so shortly after the reopening. In the room, which was enclosed alternately by whitewashed walls and exposed sandstone masonry, we felt just as good. 1 rural charm sprayed the same wooden beams on the ceiling. Guest room view 3 Along with the sparingly bound floor, luxurious lighting and rustic wooden furniture, there was a completely harmonious overall picture, testified by the grounded hospitality. Guest room view 4 A little less “Deko Nippes” on the window benches, the fireplace and around the counter surface would certainly not have damaged the domestic interior. 2 But why argue about taste if you can be happy to finally sit back together in a cozy round. Our place And the remarkable collection of antique wall clocks was a eye-catcher. Also the proximity to the neighbouring Alsace was noticeable on the menu. French onion soup, vineyard snails, a Cordon Bleu filled with muennial cheese, or the “flame cake carvings” with fragrant, onions and bacon would certainly also delight lovers of deculent regional foods beyond the border. The owner and patron Jules Vincent who died in April this year came from the neighbouring Wissembourg. Together with his wife Gisela, he led the Schoggelgaul since 1990 and made him a popular address of just saturation. Doris Laveuve, who took responsibility for the traditional place today, welcomed us very warmly tonight. She was happy to answer questions and special requests. An all-round sympathetic hostess who could speak well with their guests and who could easily get in touch with them. Food and beverage cards have been laminated by way of example according to the currently applicable disinfection requirements. In addition to a freshly tapped hacker Pschorr Pils, export, yeast wheat from the barrel and a series of popular “Anstubser” to the Aperitif Campari, Martini, Sherry, Kir and Co., it was mainly the openly gifted wines presented here at low quarter prices – between 3.50 Euro and 4.30 Euro. With the wineries Wilker, Leonhardt and Ullrich you finally have a respectable winery on the corner. It is clear that their drops are reopened on the wine map. Even though they represented the standard repertoire in grape varieties. Since I didn't necessarily count such red routes like Dornfelder, Spätburgunder and Portugieser to my favorite wines and also kept my white wine barns within limits, I was ready to go to the Fassbier. A fresh Pils of Hacker Pschorr 0.5l for 4 Euros should lead me at the beginning of the evening after a Ricard 5cl for 4 Euros. Apero... My colleagues prefer to stay at Tönissteiner Classic and White Wine. The double-sided print menu was quickly examined. He unveiled seven appetizers, three noodle dishes, a pig’s sextet – it carved enormously – as well as three meats from the Rind Rump or Velvet Steak and Kalb Wiener Cordon Bleu . Vegetarians were allowed to park in the second row and had to satisfy themselves with Champignon band noodles, cheese salad and the already mentioned “Zwiwwelsupp”. Also in the salad program, meat from grilled turkey strips and sausage from boiled ham between green leaves. “Without” was probably negotiable. In addition to the series, we were recommended to have another depot that unites steak “Café de Paris” beef and pork medallions in mustard sauce on a plate. One of the colleagues approached. Including supplement salad and hair dryer, it was calculated € 21,50. In addition, a small Italian salad of €7.50, the pig end “Café de Paris” with croquets of €17.50 and the Cordon Bleu from the calf with classic “Po Sa Garnitur” €21.50 were sent as food commissions towards the kitchen. I chose the latter. With some mushroom cream sauce I wanted to create a juicy Cordon Bleu à la crème – probably in “elassinatory” connection to the neighboring region, which is not yet revisible. The small italo salad was made with an all-world yogurt-based addressing. The Italian salad from the colleague There, of course, remained the joy with his customer within limits. Because even visually the salad plate did not make much. The fact that he was completely destroyed was above all on the bear hunger of my counterpart. The ingredients used also made a fresh impression. Mine wouldn't have been. I was curious to see if the dressing overkill was to continue with the extra salads. He did vinegar and oil was not thanks. I heard the partner of my fries. Speaking of roasted potato sticks. These were served oval on a metal for both of us. An eager frieskin who saw eighth and raw fresh fat. Pommes for two ...households; At that time we saw ourselves broken before the Karnivores Kadi and sunk for our lives. The sections fell as expected – lushly dimensioned. The chef also lived his distinctive slopes to juicy sauces. Under the variant Café de Paris, my colleague's juicy pig melodies threatened to drown. Lende Café de Paris Also at the double meat agent next to him did not look better. Although very satisfied with the cooking qualities of its beef steak and its lumber, the sauce level of its plate also reports “meat below”. Pig medals and beef steak hidden under two sauces The Senfsahnesoße seemed to buy the cutting edge of the Tunke from Paris coffee houses tastefully. The Lende, certainly not a “Prime Swine”, was however of neat quality and also fried to the point. My Cordon Bleu most likely came directly from the frit or the pan, as its panade seemed quite fat. The Cordon Bleu Gut, you could have sucked up this after brooding with some kitchen paper, but this is whining at low-fat level. However, the calf was wonderfully tender and also with the ham cheese filling I could live well. Of course, this rustic dish has put certain demands on the civilization coins stomach intestinal tract. There was a demand for the digestive effect of my hop cup. I felt positive about the fact that I had the extra sauce in a small bowl. Some swear on these spicy melodies, which are located near the acceptable upper limit of the salt and are thickened with a correct vinegar, and even the maggi esken form of taste can even absorb positive palate bite. Especially friends of the angry broth are happy to be an upright powder patriots. I don't count on it, and it was quite right for me that the latent infusion was partially served. As a dip for the pommes, he fulfilled his purpose as it was surprisingly held back with the salt of the frits. I only realized that the additional sauce I ordered did not appear on the invoice when writing these lines. Probably it was just forgotten. After our hearty Hausmannsschmaus, whose portion sizes made a sweet conclusion, 2cl of the 40% Mirabelle 3.50 Euro should guarantee the upright course after full saturation. Mirabelle liquide The almost obligatory cup of coffee 2.50 Euro from my colleague was of course not gone. Too bad I never visited the Schoggelgaul at the time of the former chef Jules Vincent. Therefore, I cannot compare quality. But who is on hand-resistant food and has no problem with voluminous sauces, he will feel comfortable here. Especially since the very warm service and the cosy ambience of the inn invites you to stay with its lasy beer garden especially in summer, minor inconveniences in the kitchen are compensated."
